Sample Restaurant
Small Plates
Burrata & Heirloom Tomato
Creamy burrata, heritage tomatoes, basil oil, aged balsamic
Seared Scallops
Day-boat scallops, cauliflower purée, brown butter, capers
Steak Tartare
Hand-cut beef, cured egg yolk, shallot, sourdough crisps
Charred Octopus
Grilled octopus, salsa verde, confit potato, smoked paprika
Wild Mushroom Toast
Sourdough, garlic cream, wild mushrooms, thyme, parmesan
Mains
Dry-Aged Ribeye
45-day aged ribeye, bone marrow butter, watercress
Braised Short Rib
Red wine braised beef, whipped potato, roasted root vegetables
Pan-Seared Duck Breast
Crisp-skin duck, cherry gastrique, celeriac, charred greens
Atlantic Salmon
Wild salmon, fennel, dill beurre blanc, new potatoes
Roast Half Chicken
Herb-brined chicken, pan jus, seasonal vegetables
Wild Mushroom Risotto
Carnaroli rice, forest mushrooms, aged parmesan, truffle oil
Sides
Truffle Parmesan Fries
Hand-cut fries, truffle oil, parmesan, chives
Charred Broccolini
Chili, garlic, lemon, toasted almonds
Whipped Potatoes
Yukon gold, cultured butter, sea salt
Honey-Glazed Carrots
Heirloom carrots, wildflower honey, thyme, hazelnut
Desserts
Crème Brûlée
Tahitian vanilla custard, burnt sugar crust
Dark Chocolate Fondant
Warm molten centre, salted caramel, vanilla ice cream
Lemon Tart
Torched meringue, raspberry, shortcrust pastry
Artisan Cheese Board
Three cheeses, honeycomb, quince, walnut crackers
Drinks
Old Fashioned
Rye whiskey, demerara, aromatic bitters, orange
Negroni
Gin, Campari, sweet vermouth, orange peel
Espresso Martini
Vodka, fresh espresso, coffee liqueur
House Red
Niagara Cabernet Franc, by the glass
Espresso
Double shot, locally roasted beans